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Homemade Pumpkin Butter

Do you love pumpkin everything? You’re going to want to try this easy slow cooker pumpkin butter recipe! It’s so good and perfect for fall!

Have you guys tried the pumpkin butter from Trader Joes? It’s a big deal. I went and picked some up last week to see what all the hype was about – and it really is delicious. There was something bugging me about it, though. It was too simple. I kept thinking about how easily I could make it myself! So when I went through half the jar in a week I decided to try making a batch.

Now – there three things you need to know. 1. This homemade pumpkin butter is truly just as easy to make as it is to drive to TJ’s and buy. 2. It is not actually a butter, so if you haven’t tried this stuff before you should know – it is dairy-free so it’s more like a jam or preserve of sorts. Still delicious, just not technically a butter. I don’t want anyone getting on my case for not telling you about this! 3. The ingredients list lemon juice, I opted to use apple juice and also omitted ginger (I have an aversion to it) so this is not an exact ‘trader joes pumpkin butter copycat recipe.’ It’s pretty similar in taste, though and I promise you will not be disappointed!

Done! I made some cute printable labels to put on the jars because I want to give them to some friends. You can print some by clicking here if you want. Then I pictured myself reading comments in two weeks with people asking for a blank version of the label – so I went ahead and made a blank label that you could use for any fall baking or canning! Print those by clicking here or by clicking on the image below. I just love the buffalo plaid pattern these days. Anyone else?!

So now I have this new pumpkin butter and I’ve been neglecting the other half of my TJ’s pumpkin butter because, well, I like mine better.

What to put pumpkin butter on:

ON EVERYTHING. Toast, bagels, crepes, rolls… or just eat it with a spoon. You can put it in oatmeal or warm it up and drizzle it over ice cream. The list goes on! You can make everything you eat all day long taste like pumpkin pie, and if you can do that, why wouldn’t you?! Let me know what you think when you try this out!

Reader Interactions

Comments

I used fresh pumpkin and it is beautiful! I cut the pie pumpkin in half and cleaned out the inside. Placed it cut side down on foil lined pan and baked at 375 degrees for 45 minutes. Took it out of the oven and cooled to touch. The meat of the pumpkin scooped right out! I pureed it in my ninja and used 3 1/2 cups in this recipe. It turned out amazing!!! I put it in 1/2 pint jars and processed them in a hot water bath like I would apple butter.

Yes, it definitely should be kept in the fridge! Unless you can & seal it. I am not sure how long it will last in the fridge since this was my first time making it and it’s only been a little over a week but I would guess as long as it stays refrigerated maybe a month to six weeks? But if you can get it to last that long without being devoured I’d be impressed! ;)

You’re amazing. A recipe so easy, I could do it (and I want to!). HEB sells French toast flavored bread that tastes a little maple-y and has cinnamon in it and when toasted is the perfect easy accompaniment to this stuff!

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Hey! We're Sarah and Jessica. We're BFF's and have known each other since we were 5 years old. This blog is our place to share all of our best recipes, tips, crafts and DIY projects. You can read more about us on our about page and find us on instagram! We love making new friends.